2009年2月10日

Sausage and Egg Fried Rice

Another tipical chinease food made in one chinease kitchen.

I can't resist the smell, the flavor of it, simple yet yummy.

Few tips for making this dish:

1, Leftover rice: the fresh cooked rice would not achieve this flavor since it contains too many water, keep out the water of the rice, that's the key.

Some delicate restarants even use Carbon fire to drive the water out. That will make the rice tasty more wonderful.

2, Good skill with the chinese large frying pan over a high heat: The frying process need to be quick and wild, maybe move the pan up and down just like the chef would do.

The food flavor all depends on the fire manage

3, Little green Onion is indepensible: little but important, it may add the good smell, unless you are allergic to this, which would be a great pity.

Chinese Overview: 隔夜米,关键在于去除米中水气, 还有,会用中式炒锅吗?美食的关键在于掌握火候!

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